Red Dragon Rice Salad Click image to enlarge
Course: Starter
Dish: Meat
Serves: 4 - 6
Nutritional information per serving:

Calories: 344
Carbohydrates: 45.5g
Protein: 14.1g
Fat: 11.7g
Fibre: 3.8g

 

Did you know?

A serving of drained canned kidney beans contains double the calcium of the same sized serving of dried boiled kidney beans


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Red Dragon Rice Salad

This quirky recipe is the ideal salad for kids – it contains a variety of different ingredients, and is ideal for lunchboxes.
40 minutes to prepare and cook. Serves 4 – 6.
See “Off The Shelf” for more recipes devised with James Martin

Ingredients:
250g Camargue rice
300ml unsweetened apple juice
300ml water
1 red skinned eating apple
lemon juice
165g canned sweetcorn, drained
200g can spam lite, diced
410g kidney beans, drained
50g cashew nuts (optional)
15ml (1 tablespoon), chopped flat leaf parsley

 

Method:

1. Boil 250g Camargue rice in 300ml unsweetened apple juice and 300ml water for 25-30 minutes or until the rice is tender. Leave to cool.
2. Meanwhile mix 1 red skinned eating apple (chopped and tossed in lemon juice to prevent browning) with the sweetcorn, diced spam lite, kidney beans, 50g cashew nuts (optional) and 15ml (1 tablespoon) chopped flat leaf parsley.

Serve for a main meal, packed lunch or picnic.

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